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Red Lentil Dahl
$0.00 Cooking FeeRated 4.7 out of 5 based on 10 reviews.
Rated 4.67 out of 5
1-10 servings
Red Lentil Dahl

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Recipe adapted from:
Kate Hackworthy

Rated 4.7 out of 5 based on 47 customer ratings
(10 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 10 reviews.

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
28 ounce canned diced tomatoes for 10 servings, 2 cans
28 ounce canned full-fat coconut milk for 10 servings 2 can
4 cup vegetable stock
2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
4 cup fresh spinach leaves

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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Oven Roasted Aloo Gobi (Cauliflower and Potato)
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Oven Roasted Aloo Gobi (Cauliflower and Potato)

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Recipe adapted from:
Meeta Arora

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Cauliflower and potatoes are tossed with traditional Indian spices, then oven roasted for maximum flavor.
https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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Instructions
Preheat the oven to 400F.
In a large bowl, add the cauliflower florets, potatoes, onions, tomatoes, oil and all spices. Mix until well combined.
Spread the spiced cauliflower and potatoes on a baking tray or a large oven-safe ceramic baking dish in a single layer.
Bake for 25-30 minutes until they are well cooked and tender inside. Sprinkle the lime juice and adjust spices. Transfer to a serving bowl and enjoy.

Notes
Low Carb or Keto Variation: Skip potatoes.
Ginger: I skipped ginger in this recipe, but you can add grated ginger while adding the spices if you like.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound cauliflower crowns, cut into florets
3 each Yukon gold potato peeled, cut into small cubes (about 1 cup)
1 1/2 cup onion sliced
1 1/2 cup tomato chopped
4 tablespoon avocado oil
4 clove garlic chopped
1 1/2 teaspoon ground cumin (jeera powder)
1 1/2 teaspoon ground turmeric (haldi powder)
2 teaspoon ground coriander (dhaniya powder)
1 1/2 teaspoon Kashmiri red chili powder or cayenne
2 teaspoon Kosher salt more or less to taste
For garnish:
2 teaspoon lime juice
1 bunch fresh cilantro chopped

Cooking Tools Required
Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven until heated through or in the microwave until heated through.

Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 499mg | Potassium: 602mg | Fiber: 4g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 1mg

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Naan Bread
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Naan Bread

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Recipe adapted from:
Kate Hackworthy

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.

Egg Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!
https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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Instructions
Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
2 1/2 cup plain Greek yogurt or dairy free for vegan
4 teaspoon baking powder
1/2 teaspoon Kosher salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.

Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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Best Lentil Soup
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Best Lentil Soup

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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Instructions
Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion medium chopped
4 carrot peeled and chopped
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dried thyme
56 ounce diced tomatoes lightly drained
2 cup brown lentils picked over and rinsed
8 cup vegetable broth
4 cup water
2 teaspoon Kosher salt more to taste
pinch crushed red pepper
1/2 teaspoon freshly ground black pepper to taste
2 cup collard greens chopped
1 lemon juiced

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or on the cooktop.

Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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Creamy Carrot Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Creamy Carrot Soup

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Recipe adapted from:
Ashley

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.
https://myheartbeets.com/

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https://myheartbeets.com/

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
Stir in coconut milk. Garnish if desired.

Notes
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Black pepper
Cilantro
Lime juice
Red chili flakes
Sesame seeds
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Carrot Soup
Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound carrot cut into 2 inch pieces
1 yellow onion sliced
3 teaspoon fresh ginger grated
4 cup vegetable broth
2 cup canned full-fat coconut milk
2 teaspoon ground coriander (dhaniya powder)
2 teaspoon ground cumin (jeera powder)
1 teaspoon ground turmeric (haldi powder)
2 teaspoon paprika more or less to taste
2 teaspoon Kosher salt more of less to taste
Garnish:
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through, or in saucepan over medium heat.

Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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Tikka Chicken Kebab
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Tikka Chicken Kebab

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Recipe adapted from:
Meeta Arora

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces, 1 skewer

Egg Free Gluten Free Lower Carb Nut Free
Chicken Tikka Kebab is a delicious appetizer or main dish that starts with chicken pieces marinated in yogurt, lime juice, and aromatic spices. It's then broiled or grilled for tenderness and lots of flavor.
https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Preheat the oven to 400 degrees.
Line a baking tray with parchment paper or foil. Place a rack over top.
When ready to cook, add the oil, onions, green and red bell pepper to the marinade with the chicken. Mix well.
Thread the marinated chicken, peppers and onions in the skewers alternating between each. (1 skewer per person)
Place the skewers on the rack, then bake for 15 minutes.
Turn on your oven's broiler and broil the Tikka Kebabs for about 5 minutes to get the char marks.
Serve warm with lime wedges and onion rounds, along with mint cilantro chutney to dip.

Notes
Marinate: Marinate for at least 30 minutes, but longer is ideal for more tender Chicken Tikka.
Cook: For best results cook the meat only until done. This will result in soft, juicy & tender chicken kebabs. Over cooked meat can result in chewy kebabs.
Meal Prep: Make a batch of this marinated chicken and freeze for later use or meal prep for the week.
Skewers: I used wooden skewers which I soaked in water for 30 minutes

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive30

Total Time1 hour 5 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken thigh cut into 1.5-2 inch cubes
2 tablespoon avocado oil
1 cup red onion cut into 2 inch cubes, layers separated
1 cup green bell pepper cut into 2 inch cubes
1 cup red bell pepper cut into 2 inch cubes
10 10-inch bamboo skewer soaked in water
For the marinade:
1 cup plain Greek yogurt
1.5 tablespoon fresh ginger peeled and grated
1.5 tablespoon garlic minced
2 tablespoon lime juice
4 teaspoon Kashmiri red chili powder or cayenne or sub with smoked paprika and a pinch of cayenne pepper, more or less to taste
1 teaspoon ground turmeric (haldi powder)
2 teaspoon garam masala
2 teaspoon ground coriander (dhaniya powder)
1 tablespoon dried fenugreek leaves (kasoori methi) (kasoori methi)
2 teaspoon Kosher salt more or less to taste
For serving:
3 lime cut into wedges
1/2 cup mint cilantro chutney or your favorite chutney

Cooking Tools Required
Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Skewer

Reheating/Serving Instructions
Heat in the oven for 10 minutes at 350 degrees or until heated through.

Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 1mg

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Dal Tadka (Yellow Lentils with Spiced Ghee)
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Dal Tadka (Yellow Lentils with Spiced Ghee)

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Recipe adapted from:
Julie Sahni

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Egg Free Gluten Free Refined Sugar Free Soy Free Vegetarian
Yellow lentils and spiced ghee turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice.
https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.
For the tadka
Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
8 ounce yellow lentils about 1¼ cups, rinsed and soaked
1 yellow onion diced
1 tablespoon ghee or avocado oil
2 clove garlic mashed and minced
1 inch piece fresh ginger peeled, and grated
¼ teaspoon ground turmeric
14.5 ounce canned diced tomatoes drained
4 cup water
1 teaspoon Kosher salt
For the tadka:
2 tablespoon ghee or oil avocado, olive
1 teaspoon mustard seed
1 inch piece fresh ginger peeled, and minced or grated
½ teaspoon crushed red pepper
½ teaspoon ground cumin

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Pot with lid, Saute pan, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave or in a pot over medium heat until heated through.

Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 407mg | Fiber: 10g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg

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Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Soothing and easily digestible, this simple dish is nourishing as it is tasty.

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Instructions
Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
Add the parsley, thyme, lemon juice, stock
Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil or ghee
2 stalk leek white parts
½ teaspoon asafetida
2 each sweet potato large peeled and cut into cubes
3 cup butternut squash cut into cubes
4 tablespoon Italian parsley chopped
2 tablespoon fresh thyme
3 tablespoon fresh lemon juice or lime juice
32 ounce vegetable stock
5 tablespoon canned full-fat coconut milk cream
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Microwave or stove top heating

Nutrition
Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11568IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg

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Sweet Potato Paratha
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Sweet Potato Paratha

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 parathas

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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Instructions
Boil potatoes (cook until soft enough to be mashed).
To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.
Optional for serving:
Chutney

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dough:
4 cup whole wheat flour
2 cup water
1/2 teaspoon Nigella seeds
Filling:
4 each sweet potato peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground cumin regular or roasted
2 stalk green onion
2 tablespoon fresh cilantro
2 teaspoon fresh lemon juice
1 teaspoon sea salt

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

Nutrition
Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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Red Lentil Dahl-Diabetes Friendly
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FSA/HSA
1-10 servings
Red Lentil Dahl-Diabetes Friendly

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Recipe adapted from:
Kate Hackworthy

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$0.00 Cooking Fee

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
1 1/2 cup dry lentil
28 ounce canned diced tomatoes
28 ounce canned lite coconut milk
3 cup vegetable stock
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice
4 cup fresh spinach

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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Coconut Chive Flatbread
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1-10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 flatbread

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
Cut the dough into the according number of recipe servings. Roll into balls.
Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

Notes
Leftovers
Stack between layers of parchment paper and refrigerate in an airtight container or storage
bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
results.
Serving Size
One serving is equal to one 8-inch flatbread.
More Flavor
Add your choice of herbs or spices to the flour before mixing.
Serve it With
Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/4 cup coconut flour
5 1/2 tablespoon psyllium husk powder
1/2 cup dried chive
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
2 1/2 tablespoon extra virgin olive oil
2 1/2 cup warm water
For greasing the pan:
2 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

Reheating/Serving Instructions
Heat in a hot pan set over medium heat, or in the microwave until warm.

Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Aloo Paratha
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8 servings
Aloo Paratha

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Recipe adapted from:
Priya Krishna

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$0.00 Cooking Fee
Serving Size: 1 paratha

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

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Instructions
Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive20

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 russet potato medium, about 20-22 ounces total
2 cup whole wheat flour plus more for dusting and rolling
3/4 cup avocado oil
1 teaspoon Kosher salt
1 teaspoon fennel seeds
1 bunch fresh cilantro chopped
1/2 teaspoon chili powder

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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Stuffed Aloo Tikki (Pressure Cooker Method)
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8 servings
Stuffed Aloo Tikki (Pressure Cooker Method)

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Recipe adapted from:
Ashley Singh Thomas

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 patties

Dairy Free Egg Free Nut Free Vegan Vegetarian
Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.
https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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Instructions
Soak the chana dal for 30 minutes. Drain and rinse.
Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Naturally release pressure for 10 minutes.
Using tongs, place the potatoes into a bowl and set aside.
Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

Notes
I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 pound yukon gold potato peeled
½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
2 cup water
1 cup avocado oil for frying
Dal Stuffing:
½ cup fresh cilantro chopped
2 green serrano chile minced, more or less to taste
2 teaspoon amchur green mango powder OR lemon juice
1 teaspoon ground coriander
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon fennel seeds
¼ teaspoon cayenne pepper
6 tablespoon rice flour or 2 tablespoon cornstarch
Optional:
1 cup mango chutney purchased

Cooking Tools Required
Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Heat in a saute pan with a little oil over medium heat until heated through.

Nutrition
Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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Bombay Slider
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1-10 servings
Bombay Slider

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Recipe adapted from:
Valli Little

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$0.00 Cooking Fee
Serving Size: 1 slider

Nut Free
Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.
https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes
You can order small brioche or mini burger buns from your baker.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted
For serving:
mango chutney to serve
1 cup Hamama microgreens optional, to serve

Cooking Tools Required
Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Reheating/Serving Instructions
Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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Red Lentil Dahl

Red Lentil Dahl

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Oven Roasted Aloo Gobi (Cauliflower and Potato)

Oven Roasted Aloo Gobi (Cauliflower and Potato)

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Tikka Chicken Kebab

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Cucumber Salad

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